• 180 ml (6 fl oz) egg whites (about 6 large eggs)
• 300 g (10 ½ oz) icing sugar
• 1 teaspoon lemon juice
• 1 teaspoon vanilla essence
• pinch salt
• 100 g (3 ½ oz) desiccated coconut
• ½ small, very ripe pineapple
• 125 ml (4 ¼ fl oz) sweet dessert wine
• 300 g (10 ½ oz) raspberries
• 375 ml (12 ¾ fl oz) double or whipping cream
• 125 ml (4 ¼ fl oz) yoghurt

Preheat oven to 100°C/210°F/Gas Mark 1. Place egg whites in a bowl with icing sugar, lemon juice, vanilla and salt. Beat on high with a balloon whisk for 12 minutes until glossy and very stiff. Fold in coconut. Line one or two baking trays with baking paper and dollop on 8 lumps of meringue mixture (allow for breakages), leaving space in between. Using the back of a spoon to make a hollow in each one. Bake until dry – about 2 hours.

Peel, core and quarter pineapple, then cut into thin pieces. Mix with wine in a bowl and marinate at least 3 hours. Add berries.

Beat cream with yoghurt until soft peaks form. Add a few tablespoons of pineapple marinade and beat to firmer peaks. To serve, dollop some cream into each meringue, then spoon fruit on top and pour on the wine marinade.